Hot pink juice that’s loaded with fruit and veggies. Refreshing, crisp and not too sweet.
Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Gluten Free
1 large (or 2 small) grapefruit, peeled and quartered
2 large sweet apples, roughly quartered, stems removed
2 carrots (or 10 baby carrots)
1 small beet, greens removed, roughly chopped
1 small knob ginger, peeled (scant 1/4 cup chopped)
1 small lemon, juiced
~1/2 cup filtered water
Add all ingredients to a blender and mix until well combined and liquified, encouraging it a long with more water if needed.
Place a clean thin dish towel over a fine mesh strainer (optional) set over a mixing bowl (see photo).
Pour over juice mixture, then gather four corners of your towel and twist to squeeze out all of the juice, leaving the pulp behind. Once you have all of the juice squeezed out, either chill the juice or serve immediately.
I liked reserving my leftovers and adding it to smoothies, but it’s great as is. Will keep covered in the fridge for a few days but is best fresh.
*This juice is a bit more tart and earthy thanks to the lemon, ginger and beets. If you prefer a sweeter juice, add an additional apple or two and scale back on the beets/ginger.
*See step-by-step photos on juicing without a juicer using a fine mesh strainer in this article we did for Chalkboard magazine.
*If you don’t have a fine mesh strainer, fret not! Just drape your thin dish towel or nut milk bag, pour over the juice/pulp, and squeeze the juice into the bowl!
Serving size: 1/2 recipe (1 large glass) Calories: 220 Fat: 0 Carbohydrates: 53 g Sugar: 31 g Sodium: 87 mg Protein: 3 g